A recent collaborative research endeavor between Langara College and the University of British Columbia is delving into the utilization of wild yeast sourced from different regions of British Columbia for brewing beer. The study suggests that this approach could alleviate financial pressures on B.C.’s struggling brewing industry while introducing novel beer flavors.
Supported by Genome B.C., researchers and students procured wild yeast samples from various locations across B.C. and the Pacific Northwest, including Prince George. Dr. Stephanie Cheung, the project lead and also an instructor at Langara College, highlighted the limited availability of commercial yeast options for brewing. She pointed out the water-intensive nature of hop cultivation, which has faced challenges due to recent drought conditions and the expense of importing hops from the United States.
Dr. Cheung emphasized the multifaceted role of yeast in the brewing process, beyond fermentation for alcohol production. The project originated from a colleague’s idea, integrating student-collected samples with discussions on beer, aiming to support the brewing industry with innovative solutions.
Exploring the potential of wild yeast in brewing, Dr. Cheung noted that different yeast strains found in the wild can offer unique flavor profiles, reducing the need for added hops. By conducting experiments where yeast was combined with malt extract without hops, surprising flavors like mango or tropical fruit were achieved.
The researchers aspire to eventually lower the cost of beer production through their work. Two breweries in the Lower Mainland, Parallel 49 in Vancouver and Barnside Brewing in Delta, have endorsed the project by providing letters of support for grant funding. Barnside Brewing, known for growing its own hops and utilizing local ingredients, including wild yeast, advocates for supporting local breweries to access regional products for a distinctive taste experience.
Dr. Cheung and her team aim to establish the province’s first platform for discovering and characterizing wild yeast for breweries, with a prototype expected to be unveiled this year.